I have a confession to make. I did not eat any chocolate today. I actually bought 5 new blocks from Tescos (you know, in case Europe has a chocolate shortage or something… fool), but decided to leave them untouched as I’m still dealing with a bit of a cold and sore throat.
Of course, I still managed to eat two individual supermarket cheesecakes, a quiche lorraine (with almost no flavour, and I don’t think that was the cold’s fault; it was just eggy and eggy and eggy forever and ever amen), and half of the boxes in an 8-pack of kiddie cereal, so maybe my cold-excuse isn’t quite acceptable…
Of course, I have dozens of previously-eaten chocolates to talk about, so let’s get to it.
Alcove Spicy Peanut Milk Chocolate
I can’t find much information on the interwebs for this chocolate company, but from this website I’m already saddened to have missed out on seahorse fleur de sel chocolate and cherry blossom-esque pomegranate chocolate. Ah well, you can’t win ’em all.
Except I really did win with this particular chocolate. The simple name of “spicy peanut” belies the chocolate’s flavour shebang, as the bar is comprised of jalapeno pepper, salt, and roasted peanuts. Also, look at the marketing blurb. This chocolate is good for the soul and the environment. Win!
With the first bite came echoes of Reese’s peanut butter cups, yet this flavour memory soon faded as the fruity spiciness of jalapeno peppers began tingling on the tongue. At the same time, tiny hits of salt clamoured for recognition before giving way to the savoury butteriness of little chunks of roasted peanut.
The milk chocolate itself is nothing special; neither rich, caramelly, overly-creamy nor particularly memorable. As a result, it formed the perfect sweet backdrop against which the spicy-fruity-salty-nutty flavours could take pride of place.
As I’ve mentioned, the jalapeno pepper contributes more of a fruity than a burning heat (chillies are, of course, fruit). This chocolate is therefore not likely to be unbearable for those who cannot stomach truly spicy foods. The jalapeno does lend great depth to the flavour, though, which I appreciated. And appreciation, my dears, is paramount.